This Huli Huli Chicken is the most flavorful, smokey grilled chicken, covered in a spicy, sweet, and savory marinade that creates a ton of caramelized flavor. It’s the perfect chicken dinner that you can put on rotation for busy weeknight meals!
When it comes to chicken, I love a good sauce, and the sweet and smokey glaze in this Hui Hui sauce with grilled chicken does not disappoint! You’re going to love it!
I’ve made this recipe with bone-in and boneless chicken, adjusting the cooking times accordingly, and it has turned out well every time.
More Chicken Recipes To Try
Baked Barbecue Chicken
Baked Chicken Tenders
Chicken Dorito Casserole
Crispy Baked Chicken Wings
Easy Poppy Seed Chicken
Grilled Chicken Kabobs
Table of Contents
Ingredient Notes for Hui hui chicken
Here is a list of common ingredients used to make Hui hui chicken:
Chicken: You can use boneless, skinless chicken breasts as I did in the recipe. However, boneless chicken thighs can also be used for a slightly juicier and more flavorful result.
Pineapple juice: Fresh pineapple juice is ideal for this recipe, but you can also use canned pineapple juice.
Ketchup: Any regular ketchup works for this recipe. If you prefer a less sweet sauce, you can use tomato paste or reduce the amount of ketchup slightly.
Brown sugar: Adjust the amount of brown sugar to your taste, or use honey instead.
Fresh ginger and garlic: Using fresh ginger and garlic provides the best flavor, but you can use the powdered versions in a pinch.
Sesame seeds: Toast the sesame seeds in a dry pan for a few minutes until lightly browned to add a nutty flavor and crunch.
Green onions: Green onions add a fresh, mild onion flavor. You can also use chopped cilantro or parsley if you prefer.
More Chicken Recipes To Try
Baked Barbecue Chicken
Crispy Baked Chicken Wings
Korean Fried Chicken (Without Gochujang)
Crispy Cornstarch Chicken Wings
Easy Marry Me Chicken
Chicken Marsala (No Wine)
Easy Poppy Seed Chicken
How to make Hui Hui Chicken: Step by step
In this recipe, I’ve chosen to grill the chicken, because I wanted the authentic cooking experience, but you can use whichever cooking method you want.
Step 1: Prepare the Marinade
In a bowl, combine the pineapple juice, soy sauce, ketchup, brown sugar, ginger, and garlic, to create your Huli Huli marinade.
Step 2: Marinate the Chicken
Place 4 boneless, skinless chicken breasts into a resealable plastic bag or a shallow dish.
Pour about 2/3 of the prepared marinade over the chicken.
Reserve the remaining 1/3 of the marinade for basting and serving later.
Seal the bag or cover the dish and refrigerate for at least 1 hour, or for best results, marinate the chicken for 4-6 hours or overnight.
Step 3: Preheat the Grill
Preheat your grill to medium-high heat, aiming for a temperature of about 375-400°F (190-200°C).
Oil the grates to prevent the chicken from sticking.
Step 4: Grill or Bake the Chicken
To Grill:
Place the chicken on the preheated grill.
Grill for about 6-8 minutes per side, depending on the thickness of the chicken breasts.
During the last few minutes of grilling, baste the chicken with the reserved marinade. This adds extra flavor and caramelization.
To Bake:
Preheat the oven to 350°F (175°C).
In a pan over medium heat, sear the marinated chicken on each side for a couple minutes to add a caramelized flavor. Then, put the chicken thighs in an oven-safe dish and bake for about 30-35 minutes or until thoroughly cooked.
In the last few minutes of baking, baste with the remaining marinade.
Recipe Tips and Tricks
These recipe tips are optional, but if you have the time, give them a try.
Skewer the chicken: Threading the chicken onto skewers makes it easier to handle on the grill and promotes even cooking. If using wooden skewers, soak them in water for about 30 minutes before threading to prevent burning.
Rest the chicken: Allow the cooked chicken to rest for a few minutes after removing it from the grill or oven. This helps the juices redistribute, ensuring moist and tender meat.
Double up on the marinade: If you want extra sauce for dipping or drizzling, make a separate batch of marinade (not the one that was in contact with raw chicken) and use it exclusively for serving.
What to serve with Hui Hui Chicken
Like any grilled chicken dish, this Hui Hui Chicken pairs well with a variety of delicious sides and accompaniments. Here are some ideas:
Crack Green Beans
Garlic Mashed Potatoes
Cucumber Tomato Salad
Panzanella Salad
Hawaiian Macaroni Salad
How to store Hui Hui Chicken
If you have leftover Hui Hui Chicken, it’s important to store it properly to maintain its quality and freshness. Here’s how:
Refrigerate or freeze: Allow the chicken to cool down to room temperature before storing it in an airtight container or resealable bag in the refrigerator or freezer. It can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
Thaw properly before reheating: If you’re freezing the chicken, thaw it in the refrigerator overnight before reheating it. Avoid thawing at room temperature or in hot water, as this can lead to bacterial growth and spoilage.
Reheating: Once thawed, reheat the Hui Hui Chicken in the oven, air fryer, or microwave. Make sure it’s heated through before serving.
With its crispy and spicy exterior and juicy, tender chicken inside, Hui hui chicken is a great chicken dinner to add to your weekly meal rotation. Try out this recipe and let me know how it goes!
Hui Hui Chicken Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons fresh ginger minced
- 2 cloves fresh garlic minced
- 1 tablespoon sesame seeds toasted
- 2-3 green onions chopped (for garnish)
Instructions
The Marinade:
- In a bowl, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, minced ginger, and minced garlic.
- Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour about 2/3 of the marinade over the chicken. Reserve the rest for later. Seal the bag or cover the dish and refrigerate until ready to use.
To Grill:
- Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). Oil the grates to prevent sticking.
- Remove the chicken from the marinade and discard the marinade that the chicken was in.
- Grill the chicken for 6-8 minutes per side, basting with the reserved marinade during the last few minutes of cooking. Make sure the chicken is cooked through and has grill marks, and the internal temperature reaches 165°F (74°C).
- Once cooked, remove it from the grill and let it rest for a few minutes.
- Garnish with chopped green onions and toasted sesame seeds.
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- Huli Huli Chicken Recipe
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